A study on apricot wine production

ABSTRACTMSc THESISA STUDY ON APRICOT WINE PRODUCTIONEvren FİLİZDEPARTMENT OF FOOD ENGINEERINGINSTITUTE OF NATURAL AND APPLIED SCIENCESUNIVERSITY OF ÇUKUROVASupervisor : Assoc. Prof. Dr. Turgut CABAROĞLUYear : 2005, Pages: 49Jury : Assoc. Prof. Dr. Turgut CABAROĞLUProf. Dr. Ahmet CANBAŞAssoc. Prof. Dr. İbrahim HAYOĞLUIn this study, suitability of apricot varieties Hacıhaliloğlu, Hasanbey andKabaaşı which were grown in Malatya for apricot wine production was investigated.Apricots were passed through a pulper and the pulp was pasteurized at 85ºC for 1minute, depectinized by means of the pectolytic enzyme (100 mg/l Pectolase 3 PA, at25 ºC) and then filtered. After adjusting of the composition of the juices by addingwater, acid and sugar, they were fermented after addition of the yeast. The winesobtained were matured for 6 months and then filtered. After that, the wines werebottled and chemical and sensory analysis were performed.When the initial sugar and acid contents and juice yield of the apricots weretaken into consideration, it was thought that the most suitable variety for the wineproduction was the Kabaaşı. Alcohol degrees of the wines were found to be 8.67%(h/h), 9.98 %(h/h) and 9.98 %(h/h), for the varieties of Hacıhaliloğlu, Hasanbeyand Kabaaşı, respectively. Total acid contents of the wines were found to be 6.31g/l,5.92 g/l and 6.44 g/l for the varieties of Hacıhaliloğlu, Hasanbey and Kabaaşı,respectively. Total sugar content of the wines were found to be 14.4 g/l, 5.6 g/l and4.8 g/l for the varieties of Hacıhaliloğlu, Hasanbey and Kabaaşı, respectively.Volatile acid contents of the wines were found to be 0.88 g/l, 0.62 g/l and 0.80 g/l forthe varieties of Hacıhaliloğlu, Hasanbey and Kabaaşı, respectively.According to the sensory and chemical analysis results of the wines, it wasconcluded that the Hacıhaliloğlu and Kabaaşı varieties gave more qualified wine thanthe Hasanbey variety. With respect to the taste and the appearance, Hacıhaliloğlu andwith respect to the odor, Kabaaşı wine, were the most preferred variety. With respectto the raw material, chemical composition and sensory evaluation of the wines, it wasconcluded that Kabaaşı variety was the most suitable one for the wine production.KeyWords : Apricot, apricot wine, Hacıhaliloğlu, Hasanbey, Kabaaşı